Soup Recipes

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Soup Recipes

Post  justmecookin on Sun May 04, 2008 8:19 am

Creamy Chicken Potato Soup

1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives. Makes 6 servings.

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Creamy Vegetable Soup

Post  justmecookin on Sun May 04, 2008 8:27 am

Creamy Vegetable Soup

1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 quarts chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream

In a large kettle, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through. Makes 12-16 servings (4 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 10:58 am; edited 1 time in total

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Basil Tomato Soup

Post  justmecookin on Sun May 04, 2008 8:28 am

Basil Tomato Soup

2 cans (28 ounces each) crushed tomatoes
1 can (14-1/2 ounces) chicken broth
18 to 20 fresh basil leaves, minced
1 teaspoon sugar
1 cup whipping cream
1/2 cup butter

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. Makes 9 servings.


Last edited by justmecookin on Sat Aug 23, 2008 10:58 am; edited 1 time in total

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White Bean Fennel Soup

Post  justmecookin on Sun May 04, 2008 8:28 am

White Bean Fennel Soup

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach

In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted. Makes 5 servings.


Last edited by justmecookin on Sat Aug 23, 2008 10:59 am; edited 1 time in total

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Beef Cabbage Soup

Post  justmecookin on Sun May 04, 2008 8:29 am

Beef Cabbage Soup

1 pound lean ground beef
4 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 garlic clove, minced
2 cups water
2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 teaspoons reduced-sodium beef bouillon granules
2 teaspoons chili powder
1/2 teaspoon salt
2 cans (16 ounces each) kidney beans, rinsed and drained

In a large saucepan or Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt.

Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 minutes longer or until cabbage is tender. Makes 8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 10:59 am; edited 1 time in total

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Southwestern Bean Soup

Post  justmecookin on Sun May 04, 2008 8:29 am

Southwestern Bean Soup

1 large onion, chopped
1 teaspoon vegetable oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1-1/2 cups fresh or frozen corn
4 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/8 to 1/4 teaspoon hot pepper sauce

In a Dutch oven or soup kettle, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Makes 12 servings (3 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 11:02 am; edited 1 time in total

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Spinach Lentil Stew

Post  justmecookin on Sun May 04, 2008 8:30 am

Spinach Lentil Stew

1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar

In a large saucepan, saute onion and garlic in oil until tender. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf. Makes 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:00 am; edited 1 time in total

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Marvelous Mushroom Soup

Post  justmecookin on Sun May 04, 2008 8:30 am

Marvelous Mushroom Soup

3 medium onions, chopped
2 garlic cloves, minced
1/4 cup butter
2 pounds fresh mushrooms, chopped
2 cups heavy whipping cream
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan cheese and minced fresh parsley, optional

In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. Cook for 8-10 minutes or until tender, stirring occasionally. Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired. Makes 9 servings (about 2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 11:00 am; edited 1 time in total

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Sausage Bean Stew

Post  justmecookin on Sun May 04, 2008 8:31 am

Sausage Bean Stew

4 cups chicken broth
3 cans (16 ounces each) kidney beans, rinsed and drained, butter beans, pinto beans, black-eyed peas or great northern beans
3 medium carrots, diced
3 celery ribs, diced
1 pound smoked sausage, cut into 1/2-inch slices
1 large onion, chopped
1/2 cup medium pearl barley
1/2 cup dried lentils
1 teaspoon hot pepper sauce
1 cup chopped fresh spinach

In a 4-qt. Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through. Makes 6-8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:01 am; edited 1 time in total

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Hearty Jambalaya

Post  justmecookin on Sun May 04, 2008 8:31 am

Hearty Jambalaya

1 can (28 ounces) diced tomatoes, undrained
1 pound fully cooked andouille sausage links, cubed
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (8 ounces) tomato sauce
1 cup diced onion
1 small sweet red pepper, diced
1 small green pepper, diced
1 cup chicken broth
1 celery rib with leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1-1/2 teaspoons minced garlic
2 bay leaves
1 teaspoon Louisiana-style hot sauce
1/2 teaspoon dried thyme
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken juices run clear. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice. Makes 8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:01 am; edited 1 time in total

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Baked Potato Soup

Post  justmecookin on Sun May 04, 2008 8:32 am

Baked Potato Soup

3 to 4 medium baking potatoes, baked
5 bacon strips, diced
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
3-1/2 cups milk
2 teaspoons garlic powder
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon pepper
Dash Liquid Smoke, optional
1 cup (8 ounces) sour cream
Shredded cheddar cheese

Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.

Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Makes 10 servings (2-1/2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 11:02 am; edited 1 time in total

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Reuben Soup

Post  justmecookin on Sun May 04, 2008 8:32 am

Reuben Soup

1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup (4 ounces) shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional

In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired. Makes about 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:03 am; edited 1 time in total

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Hearty Split Pea Soup

Post  justmecookin on Sun May 04, 2008 8:33 am

Hearty Split Pea Soup

1 package (16 ounces) dried split peas
2 cups diced fully cooked lean ham
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups boiling water
1 cup hot milk

In a 5-qt. slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving. Makes 9 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:03 am; edited 1 time in total

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Cheddar Ham Chowder

Post  justmecookin on Sun May 04, 2008 10:04 am

Cheddar Ham Chowder

2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
1 can (15-3/4 ounces) whole kernel corn, drained
1-1/2 cups cubed fully cooked ham

In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain.

Meanwhile, in a large saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally. Makes 6-8 servings (2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 11:04 am; edited 1 time in total

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New England Potato Soup

Post  justmecookin on Sun May 04, 2008 10:05 am

New England Potato Soup

1 medium onion, chopped
1 celery rib, thinly sliced
2 tablespoons butter or margarine
1 can (14-1/2 ounces) chicken broth
3 medium potatoes, peeled and cubed
1-1/2 teaspoons sugar
1/2 to 1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon pepper
1/3 cup all-purpose flour
2-1/2 cups milk, divided
1-1/2 cups cubed fully cooked ham
1 cup frozen peas

In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; heat through. Makes 6-7 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:04 am; edited 1 time in total

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Roasted Chicken Noodle Soup

Post  justmecookin on Sun May 04, 2008 10:06 am

Roasted Chicken Noodle Soup

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil). Makes 8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:05 am; edited 1 time in total

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Savory Cheese Soup

Post  justmecookin on Sun May 04, 2008 10:06 am

Savory Cheese Soup

1/4 cup chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups milk
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 cup shredded carrot
1/2 cup finely chopped celery
1-1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
Minced chives, optional

In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly.

Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired. Makes 4 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:05 am; edited 1 time in total

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Broccoli Cheese Soup

Post  justmecookin on Sun May 04, 2008 10:07 am

Broccoli Cheese Soup

1/2 cup shredded carrot
2 tablespoons finely chopped onion
2 tablespoons butter
2 cups milk
1 cup water
3 cups frozen chopped broccoli
1/8 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 cup (4 ounces) shredded cheddar chee

In a 3-qt. saucepan, saute carrot and onion in butter until carrot is tender. Add milk, water, broccoli and pepper; simmer, uncovered, for 10 minutes or until broccoli is tender, stirring occasionally. Add soup and cheese; cook over low heat until soup is heated through and cheese is melted. Makes 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:06 am; edited 1 time in total

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Creamy Squash Soup

Post  justmecookin on Sun May 04, 2008 10:08 am

Creamy Squash Soup

3 bacon strips
1 cup finely chopped onion
2 garlic cloves, minced
2 cups mashed cooked winter squash
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk, divided
3 cups chicken broth
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Sour cream, optional

In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender.

In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon. Makes 6-8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:06 am; edited 1 time in total

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Chicken Dumpling Soup

Post  justmecookin on Sun May 04, 2008 10:08 am

Chicken Dumpling Soup

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf

Dumplings
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup milk
Snipped fresh parsley, optional

Place chicken, water, bouillon, peppercorns and cloves in a 8-qt. Dutch oven or soup kettle. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 46-60 minutes or until chicken is tender. Strain broth; return to kettle.

Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.

Return chicken to kettle with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gently boil. Discard bay leaf.

For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired. Makes 12 servings (3 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 11:07 am; edited 1 time in total

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Chicken Bisque

Post  justmecookin on Tue May 06, 2008 1:01 pm

Chicken Bisque

2 quarts chicken broth
2 cups cubed cooked chicken
1 jar (4 ounces) diced pimientos, undrained
1/4 cup chopped green onions
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
2 chicken bouillon cubes
1/2 cup butter or margarine
1 cup all-purpose flour

In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Makes 8-10 servings (2-1/2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 11:07 am; edited 1 time in total

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Homemade Turkey Soup

Post  justmecookin on Tue May 06, 2008 1:02 pm

Homemade Turkey Soup

1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Place the turkey carcass, water, onion, salt and bay leaves in a soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 2 hours.

Remove carcass; cool. Strain broth and skim off fat; discard onion and bay leaves. Return broth to the pan. Add carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through. Makes 8-10 servings (about 2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 11:08 am; edited 1 time in total

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Vegetable Beef Soup

Post  justmecookin on Tue May 06, 2008 1:03 pm

Vegetable Beef Soup

4 cups cubed peeled potatoes
6 cups water
1 pound ground beef
5 teaspoons beef bouillon granules
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 cups frozen corn, thawed
2 cups frozen sliced carrots, thawed
2 cups frozen cut green beans, thawed
2 cups frozen sliced okra, thawed
3 tablespoons dried minced onion

In a Dutch oven or soup kettle, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.

Add the bouillon, soup, vegetables, dried minced onion and beef to the undrained potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through, stirring occasionally. Makes 14 servings (3-1/2 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 11:21 am; edited 1 time in total

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Chicken Noodle Soup

Post  justmecookin on Tue May 06, 2008 9:31 pm

Chicken Noodle Soup

1 stewing chicken (about 4 pounds), cut up
3 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, quartered, divided
2/3 cup coarsely chopped green pepper, divided
1-1/4 teaspoons pepper, divided
1 bay leaf
2 teaspoons salt
8 ounces uncooked medium egg noodles

In a large kettle, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.

Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside.

Strain broth and skim fat; return broth to kettle. Add salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender. Makes 16 servings.


Last edited by justmecookin on Sat Aug 23, 2008 11:08 am; edited 1 time in total

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Potato Chowder

Post  justmecookin on Tue May 13, 2008 9:08 pm

Potato Chowder

8 cups diced potatoes
1/3 cup chopped onion
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional

In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Makes 12 servings (3 quarts).


Last edited by justmecookin on Sat Aug 23, 2008 11:09 am; edited 1 time in total

justmecookin

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